Although he just missed the opportunity to lead the final dinner service, Chef Egypt Davis proved to be the most determined chef of the Head Chefs Only season. From overcoming the Blue Team vying to get him eliminated and self-doubt, he focused on the food and flavors that showcase his culinary creativity. In this interview, the talented chef reflects on the season and shares what is next in his career.
Hell’s Kitchen is a unique food television competition. While each chef must stand on their own, they rely on their fellow competitors. In the beginning, every chef lives and dies by a team. While that teamwork is necessary in the beginning, it fades when every chef is out for themselves.
For Chef Egypt, his journey had the most ups and downs of any chef. While many of his unique dishes blending Southern food and Mexican flavors impressed Gordon Ramsay, the Blue Team did not get behind him as a teammate. In the first couple of episodes, everyone was vying to get Chef Egypt eliminated.
In the end, he not only showcased his talent but he also found his voice. It was more than just asserting an ego, it was a revelation within himself and he believed that he deserved his spot.
After being eliminated in the penultimate Hell’s Kitchen Season 23 episode, Chef Egypt graciously spoke with me on behalf of FoodSided about the Head Chefs Only season, his journey on the FOX food competition, and what is next for his culinary career.
CS: Your Hell’s Kitchen journey had tremendous ups and downs. What did it mean to you to make the final three? What do you think you would have done differently in the last challenge to make the final two?
ED: “My journey through Hell's Kitchen had several highs and lows. Being able to not only compete but to beat out 15 other ‘Executive Chefs’ and make it to the final 3, was a dream come true. It honestly, unknown to me, was validation that I didn't know I needed. Looking back now, if I could go back I would definitely refine my flavors a bit more and add more fresh components to my final dishes.”
CS: Many of your dishes focused on the blend of Southern/Soul food and Spanish/Mexican flavors. Do you think that there is an audience for this type of fusion? Why do you think that this concept is exciting to people in the restaurant industry?
ED: “Taking two different, but very heritage packed, cuisines like Soul Food and Mexican and combining them creates a style of food so packed with bursting flavors. Because both cuisines are already very popular and known for their homie flavors, the marrying of the two makes for an exciting taste forward dish that the world is sure to love. In our industry, new and exciting concepts are birthed every day and now more than ever the concept of Fusion Cuisine is taking our craft by storm.”
CS: During the beginning of the season, the Blue Team did not welcome you into its group. How did overcoming that dismissal make you stronger? What was the turning point that got the Blue Team to realize your worth?
ED: “In the beginning and throughout the competition, it seemed like I was constantly at odds with my fellow Blue Team Chefs. Though I did find myself asking ‘Why?,’ the dismissal of my team allowed me to keep my mind on what was really important, using my food to get my hand on the door handle. I don't think the Blue Team, with the exception of Anthony who is now one of my best friends, ever really warmed up to me or saw my worth. I would have to say the very last dinner service we executed as the Blue Team was when, what was left of my team, were able to accept and acknowledge my skill set and value.”
CS: Looking back at the season, which challenge was your favorite and which one was your least favorite?
ED: “Out of all the challenges we faced in this season, my favorite was the International Food Challenge. Being the Executive Banquet Chef at a private country club, I have been tasked for years to prepare and study cuisines from around the world to keep the spark of excitement lit for our membership.”
“My least favorite challenge had to be the Flambe Challenge, simply for not pushing for my dish to go up for a point.”
CS: What was the biggest lesson and/or advice that you received from Gordon Ramsay? How has it changed your approach as a head chef?
ED: “While in Hell's Kitchen, Chef Ramsey was never shy about offering advice and lessons. My biggest take away from Chef Ramsey was ‘Not everybody has to like you for a successful service, but everybody does have to respect each other.’ Adopting this mind set has allowed me to separate my emotions from interactions in my home kitchen, bringing more clear and well-rounded communication across the line.”
CS: What’s next for you now that Hell’s Kitchen is over?
ED: “Now that Hell's Kitchen is over, fans and foodies alike can expect to see and book me for more exclusive private events and dinners, hosted by my new Private Dining company The Bizzy Chef. I am also in the process of writing a few cookbooks, featuring recipes from the show. Finally, with any luck, in the coming years judge and/or host a televised cooking and/or competition show, with plans for a restaurant in the works.”
Want to rewatch Chef Egypt Davis on Hell’s Kitchen Season 23? Episodes can be streamed on HULU.
The Hell’s Kitchen Season 23 finale airs on Thursday, February 6 at 8 p.m. ET/PT on FOX.